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Celiac disease, gluten-free diet, and oats.
Nutr Rev 2011; 69(2):107-15NR

Abstract

Oats in a gluten-free diet increase the diet's nutritional value, but their use remains controversial. Contamination with prolamins of other cereals is frequent, and some clinical and experimental studies support the view that a subgroup of celiac patients may be intolerant to pure oats. Thus, this issue is more complex than previously suggested. In order to produce oats that are safe for all celiac patients, the following topics should be addressed: selection of oat cultivars with low avenin content, research on such recombinant varieties of oats, development of assay methods to detect avenins in oat products, guidelines for the agricultural processing of oats and the manufacture of oat products, as well as guidelines for following up with celiac patients who consume oats.

Authors+Show Affiliations

Department of Medicine, First Faculty of Medicine and Central Military Hospital, Charles University, CZ-169 02 Prague 6, Czech Republic. premysl.fric@uvn.czNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

21294744

Citation

Fric, Premysl, et al. "Celiac Disease, Gluten-free Diet, and Oats." Nutrition Reviews, vol. 69, no. 2, 2011, pp. 107-15.
Fric P, Gabrovska D, Nevoral J. Celiac disease, gluten-free diet, and oats. Nutr Rev. 2011;69(2):107-15.
Fric, P., Gabrovska, D., & Nevoral, J. (2011). Celiac disease, gluten-free diet, and oats. Nutrition Reviews, 69(2), pp. 107-15. doi:10.1111/j.1753-4887.2010.00368.x.
Fric P, Gabrovska D, Nevoral J. Celiac Disease, Gluten-free Diet, and Oats. Nutr Rev. 2011;69(2):107-15. PubMed PMID: 21294744.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Celiac disease, gluten-free diet, and oats. AU - Fric,Premysl, AU - Gabrovska,Dana, AU - Nevoral,Jiri, PY - 2011/2/8/entrez PY - 2011/2/8/pubmed PY - 2011/3/17/medline SP - 107 EP - 15 JF - Nutrition reviews JO - Nutr. Rev. VL - 69 IS - 2 N2 - Oats in a gluten-free diet increase the diet's nutritional value, but their use remains controversial. Contamination with prolamins of other cereals is frequent, and some clinical and experimental studies support the view that a subgroup of celiac patients may be intolerant to pure oats. Thus, this issue is more complex than previously suggested. In order to produce oats that are safe for all celiac patients, the following topics should be addressed: selection of oat cultivars with low avenin content, research on such recombinant varieties of oats, development of assay methods to detect avenins in oat products, guidelines for the agricultural processing of oats and the manufacture of oat products, as well as guidelines for following up with celiac patients who consume oats. SN - 1753-4887 UR - https://www.unboundmedicine.com/medline/citation/21294744/Celiac_disease_gluten_free_diet_and_oats_ L2 - https://academic.oup.com/nutritionreviews/article-lookup/doi/10.1111/j.1753-4887.2010.00368.x DB - PRIME DP - Unbound Medicine ER -